BuzzCraft
Well-Known Member
So I've got a batch of a Celebration Ale clone (Dean Larson's recipe) that is really fruity/estery and lacks the bitterness and hop punch of Celebration. There's probably about 1/4 of the keg left and I'm thinking of experimenting.
I've never made hop tea, but I'm thinking of boiling some Chinook with 16 oz of the beer itself to gain some bitterness and then steeping some Centennial and Cascade in the same, straining in a french press as others have described and adding to the keg.
The reason I'm thinking about doing this versus boiling/steeping in water is to utilize the lower pH of the beer to avoid tannin extraction from the hops.
Make sense? On one hand it seems like boiling the beer could potentially have a heinous tasting result, but on the other, that's how the beer started, right?
I've never made hop tea, but I'm thinking of boiling some Chinook with 16 oz of the beer itself to gain some bitterness and then steeping some Centennial and Cascade in the same, straining in a french press as others have described and adding to the keg.
The reason I'm thinking about doing this versus boiling/steeping in water is to utilize the lower pH of the beer to avoid tannin extraction from the hops.
Make sense? On one hand it seems like boiling the beer could potentially have a heinous tasting result, but on the other, that's how the beer started, right?